Cut the green chiles into smaller pieces and lay them on the dehydrator trays.

Ensure that the green chiles aren't touching each other on the trays and that there is ample space between each piece.

Dehydrate at 125 degrees F for 10-12 hours or until completely dry, adding more time as needed.

Grind them using a spice grinder until they are a fine powder.

If you are without a dehydrator, lay the pieces on a baking sheet in a sunny space for 4-5 days or until dry.

Grind them using a spice grinder until they are a fine powder.

Store in a tightly covered spice jar in a cool, dry place.